Kikkoman Gluten Free Soy Sauce Description
Made Without Wheat Ingredients
Traditionally Brewed Kikkoman Gluten-Free Soy Sauce is made with simple ingredients- soybeans, salt, rice, sugar and water. It's then brewed and aged for a rich, savory taste and has the same flavor-enhancing qualities you've come to expect from Kikkoman Soy Sauce.
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Kikkoman Gluten-Free Soy Sauce is certified Gluten-Free by the Gluten Intolerance Group.
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Perfect in any recipe or marinade calling for soy sauce.
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Use to create authentic-tasting Asian dishes and to season foods in everyday cooking.
Directions
Refrigerate after opening for quality.
Free Of
Gluten, preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 20
| Amount Per Serving | % Daily Value |
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| Calories | 10 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 960 mg | 40% |
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| Total Carbohydrate | 2 g | 1% |
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| Total Sugars | 1 g | |
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| Includes less than 1g Added Sugars | | 1% |
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| Protein | 1 g | |
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| Potassium | 100 mg | 2% |
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Other Ingredients: Water, soybeans, salt, rice, sugar.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Spring Scallion Pancake Recipe
[vc_row][vc_column][vc_column_text]Craving a savory, flaky treat? Look no further than these scallion pancakes! This scallion pancake recipe delivers crispy perfection with a simple combination of pantry staples. The key lies in the contrasting textures: a tender, chewy dough yields to layers of flaky goodness, all bursting with the fresh, aromatic flavor of scallions. Don't be intimidated by the rolling and shaping – with a little practice, you'll be whipping up these addictive pancakes in no time.
Spring Scallion Pancakes
Dough
- 1-1/3 cups all-purpose flour
- 1/4 tsp. kosher salt
- 1/3 + 3 Tbsp. cup boiling water
Filling
- 1/4 cup all-purpose flour
- 3 Tbsp. avocado oil or neutral oil (plus more for frying)
- 1/2 tsp. kosher salt
- 1 bunch scallions (finely chopped)
- Soy sauce (for serving)
- In large mixing bowl, combine flour and salt. While mixing with a fork or chopsticks, pour ? cup boiling water into the bowl. Add 3 tablespoons of room-temperature water, 1 tablespoon at a time. Mix until dough is shaggy. (Note: If dough is dry, add another tablespoon of water until dough is uniform.)
- Turn dough out onto clean work surface and knead until dough is firm and smooth. Cover dough with plastic and rest 20 minutes.
- Meanwhile in medium bowl, make filling by combining flour, oil and salt.
- Uncover dough and knead a few more times. Divide dough into quarters and roll each piece into a smooth ball.
- Work with one dough ball at a time, leaving remaining dough covered to keep from drying out. Using rolling pin, roll ball into roughly 6x10-inch rectangle. Cover rectangle with a quarter of the filling paste and sprinkle with an even layer of chopped scallions. ¬¬
- Roll dough, starting on one of the longer sides, into a long snake. Gently press down to flatten dough slightly and seal the seam. Press down to remove any air bubbles as best you can, then curl the snake into a spiral. Tuck the end of the snake under the pancake and press down to flatten and seal.
- Cover pancake with plastic wrap and repeat with remaining balls of dough.
- Working one at a time and keeping remaining pancakes covered, roll out each pancake until about ¼-inch thick.
- Heat large cast iron skillet over medium heat. Coat skillet with a thin layer of oil. When oil is shimmering, add a pancake. Cover skillet and cook until golden-brown on the bottom, 3 to 4 minutes. Flip, cover skillet, and cook another 3 to 4 minutes.
- Transfer pancake to paper towel-lined plate and repeat with remaining pancakes, adding more oil to the pan.
- To serve, cut pancakes into wedges and serve with soy sauce for dipping.
Grab these ingredients and more at Vitacost.
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